Begin by rinsing and draining one can of chickpeas, then set them aside. Chop about 2 cups of broccoli florets into bite-sized pieces, dice one medium onion, and mince 2-3 cloves of garlic.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the diced onion and minced garlic, sautéing for about 3-4 minutes, until the onions turn translucent.

Add the chopped broccoli florets to the skillet and cook for an additional 4-5 minutes, stirring occasionally until the broccoli is tender.

In a mixing bowl, combine the sautéed onion, garlic, and broccoli mixture with the drained chickpeas and 1 cup of cooked quinoa. Stir gently until everything is evenly mixed.

Stir in 1 cup of shredded cheese, 1 cup of vegetable broth, along with a pinch of salt, black pepper, and 1 teaspoon of paprika. Mix well until all ingredients are coated.

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish, then transfer the mixture into the dish, spreading it evenly. Bake for 25-30 minutes.

Once baked, remove the casserole from the oven and let it cool for about 5-10 minutes before serving.